The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits

Autores
Rocculi, Pietro; Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Cocci, Emiliano; Gómez Galindo, Federico; Romani, Santina; Dalla Rosa, Marco
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 °C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 °C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 °Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables.
Fil: Rocculi, Pietro. Università di Bologna; Italia
Fil: Panarese, Valentina. Università di Bologna; Italia
Fil: Tylewicz, Urszula. Università di Bologna; Italia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Cocci, Emiliano. Università di Bologna; Italia
Fil: Gómez Galindo, Federico. Lund University; Suecia
Fil: Romani, Santina. Università di Bologna; Italia
Fil: Dalla Rosa, Marco. Università di Bologna; Italia
Materia
MINIMALLY PROCESSED FRUIT
METABOLIC HEAT
THERMAL POWER
OSMOTIC DEHYDRATION
MODIFIED ATMOSPHERE PACKAGING
SYRUP
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113534
Acceder
id CONICETDig_77ded6c8924474782c0087a1efbcaff4
oai_identifier_str oai:ri.conicet.gov.ar:11336/113534
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruitsRocculi, PietroPanarese, ValentinaTylewicz, UrszulaSantagapita, Patricio RomanCocci, EmilianoGómez Galindo, FedericoRomani, SantinaDalla Rosa, MarcoMINIMALLY PROCESSED FRUITMETABOLIC HEATTHERMAL POWEROSMOTIC DEHYDRATIONMODIFIED ATMOSPHERE PACKAGINGSYRUPhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 °C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 °C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 °Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables.Fil: Rocculi, Pietro. Università di Bologna; ItaliaFil: Panarese, Valentina. Università di Bologna; ItaliaFil: Tylewicz, Urszula. Università di Bologna; ItaliaFil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Cocci, Emiliano. Università di Bologna; ItaliaFil: Gómez Galindo, Federico. Lund University; SueciaFil: Romani, Santina. Università di Bologna; ItaliaFil: Dalla Rosa, Marco. Università di Bologna; ItaliaElsevier Science2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113534Rocculi, Pietro; Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Cocci, Emiliano; et al.; The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits; Elsevier Science; LWT - Food Science and Technology; 49; 7-2012; 320-3230023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.020info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003040info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:18Zoai:ri.conicet.gov.ar:11336/113534instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:29:19.216CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
title The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
spellingShingle The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
Rocculi, Pietro
MINIMALLY PROCESSED FRUIT
METABOLIC HEAT
THERMAL POWER
OSMOTIC DEHYDRATION
MODIFIED ATMOSPHERE PACKAGING
SYRUP
title_short The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
title_full The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
title_fullStr The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
title_full_unstemmed The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
title_sort The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
dc.creator.none.fl_str_mv Rocculi, Pietro
Panarese, Valentina
Tylewicz, Urszula
Santagapita, Patricio Roman
Cocci, Emiliano
Gómez Galindo, Federico
Romani, Santina
Dalla Rosa, Marco
author Rocculi, Pietro
author_facet Rocculi, Pietro
Panarese, Valentina
Tylewicz, Urszula
Santagapita, Patricio Roman
Cocci, Emiliano
Gómez Galindo, Federico
Romani, Santina
Dalla Rosa, Marco
author_role author
author2 Panarese, Valentina
Tylewicz, Urszula
Santagapita, Patricio Roman
Cocci, Emiliano
Gómez Galindo, Federico
Romani, Santina
Dalla Rosa, Marco
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv MINIMALLY PROCESSED FRUIT
METABOLIC HEAT
THERMAL POWER
OSMOTIC DEHYDRATION
MODIFIED ATMOSPHERE PACKAGING
SYRUP
topic MINIMALLY PROCESSED FRUIT
METABOLIC HEAT
THERMAL POWER
OSMOTIC DEHYDRATION
MODIFIED ATMOSPHERE PACKAGING
SYRUP
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 °C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 °C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 °Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables.
Fil: Rocculi, Pietro. Università di Bologna; Italia
Fil: Panarese, Valentina. Università di Bologna; Italia
Fil: Tylewicz, Urszula. Università di Bologna; Italia
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Cocci, Emiliano. Università di Bologna; Italia
Fil: Gómez Galindo, Federico. Lund University; Suecia
Fil: Romani, Santina. Università di Bologna; Italia
Fil: Dalla Rosa, Marco. Università di Bologna; Italia
description Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 °C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 °C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 °Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113534
Rocculi, Pietro; Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Cocci, Emiliano; et al.; The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits; Elsevier Science; LWT - Food Science and Technology; 49; 7-2012; 320-323
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113534
identifier_str_mv Rocculi, Pietro; Panarese, Valentina; Tylewicz, Urszula; Santagapita, Patricio Roman; Cocci, Emiliano; et al.; The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits; Elsevier Science; LWT - Food Science and Technology; 49; 7-2012; 320-323
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.020
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003040
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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